12 Celery-Infused Soup Recipes to Try

Great soups start with humble celery—this aromatic veggie brings savory depth to everything from creamy chowders to brothy noodle bowls. Whether you’re craving comfort on a chilly night or a quick, healthy dinner, these 12 celery-infused recipes have you covered. Let’s get cooking!

Cream of Celery Soup

Melt butter in a pot. Toss in chopped celery, onion, and garlic—let them sweat until fragrant. That's the foundation of this velvety cream of celery soup that's pure comfort in a bowl.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• 2 tbsp butter
• 1 medium onion, chopped
• 4 large celery stalks, sliced (about 2 cups)
• 3 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and celery. Cook, stirring occasionally, until softened — about 8 minutes. The onion should turn translucent, not brown.
2. Add the minced garlic and cook for 1 minute until fragrant. Stir constantly to avoid burning the garlic.
3. Pour in the broth and bring to a boil. Then reduce heat to low, cover, and simmer for 20 minutes until the celery is very tender.
4. Remove from heat. Use an immersion blender to puree the soup until smooth. (Easier and less cleanup than a countertop blender!) Or carefully transfer to a blender in batches, filling no more than halfway, and blend until silky.
5. Stir in the heavy cream. Season generously with salt and pepper — start with 1/2 tsp salt and 1/4 tsp pepper, then adjust. Heat over low for 2 minutes, but do not boil after adding cream.
6. Taste and adjust seasoning. Serve hot, garnished with a few celery leaves or a drizzle of extra cream.

Dive into this soup and you'll get a silky, earthy bowl with a fresh celery finish. It's perfect as a starter or paired with a crusty bread for a light lunch. For a crunch, top with toasted croutons or a sprinkle of crispy bacon.

Celery Root and Potato Soup

Just when you thought soup season was over, this celery root and potato number slides in. It’s creamy, earthy, and ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 large celery root, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 leek (white and light green parts), sliced
• 2 tbsp butter
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or a splash)
• a few sprigs fresh thyme
• a generous pinch of salt and a few cracks of pepper

Instructions

1. Melt butter in a large pot over medium heat. Add leek and cook until softened, about 3 minutes. (Tip: Let it get a little golden for extra depth.)
2. Add celery root and potato, stir for 2 minutes to coat in butter.
3. Pour in broth and add thyme sprigs. Bring to a boil, then reduce heat to low and simmer until veggies are fork-tender, about 20 minutes.
4. Remove thyme sprigs. Using an immersion blender, puree until smooth. (Tip: Don't over-blend or the soup can turn gummy—stop while it's still slightly textured if you prefer.)
5. Stir in cream, salt, and pepper. Warm through for 2 minutes. (Tip: Taste and adjust seasoning—potatoes can soak up salt, so add more if needed.)
6. Serve hot. For a crunchy finish, top with crispy fried leeks or chives.

Silky and satisfying, this soup is the definition of cozy. Serve it with crusty bread for dipping or top with crispy bacon bits for crunch.

Chilled Celery and Apple Soup

Whip up this no-cook Chilled Celery and Apple Soup in minutes—it’s your new summer staple. Crisp celery, sweet apple, and cool cucumber blend into a creamy, refreshing bowl that screams hydration.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 3 large celery stalks, chopped
• 1 crisp apple (like Granny Smith), cored and chopped
• 1/2 cucumber, peeled, seeded, and chopped
• 1 cup plain Greek yogurt
• 1 cup cold vegetable broth
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh mint leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil (for drizzling)

Instructions

1. In a blender, combine the chopped celery, apple, cucumber, Greek yogurt, vegetable broth, lemon juice, and mint leaves.
2. Blend on high until completely smooth, about 1–2 minutes. For the silkiest texture, use a high-speed blender and scrape down the sides halfway through.
3. Season with salt and pepper. Taste and adjust—add a pinch more salt if needed.
4. Transfer the soup to a bowl or airtight container and refrigerate for at least 1 hour, until well chilled. This step melds the flavors, so don’t skip it.
5. Ladle into bowls and drizzle with olive oil. Garnish with extra mint leaves or a few thin apple slices for crunch.

Every spoonful is a cool, creamy escape—think liquid salad with a tangy yogurt punch. Serve it as a light lunch or a starter at your next BBQ; it’s a total palate cleanser.

Celery and Chicken Noodle Soup

Finally, a soup that puts celery front and center. This Celery and Chicken Noodle Soup is all about that clean, herby broth, tender chicken, and slippery egg noodles. It’ll become your new cold-weather MVP.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Soup Base

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 6 large celery stalks, sliced (about 3 cups)
• 3 medium carrots, peeled and sliced
• 8 cups low-sodium chicken broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper

Chicken

• 1 lb boneless, skinless chicken breasts (about 2 breasts)

Noodles & Herbs

• 6 oz wide egg noodles
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add onion and cook, stirring, until translucent, about 3 minutes.
3. Stir in garlic, celery, and carrots; cook for 5 minutes, sweating the vegetables until they soften. Tip: Sweating the veggies releases their natural sweetness into the broth.
4. Pour in chicken broth and water; season with salt and pepper. Bring to a boil.
5. Add chicken breasts to the boiling broth. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, until chicken is cooked through (internal temp 165°F).
6. Remove chicken to a cutting board and let cool slightly. Shred with two forks.
7. While chicken rests, bring broth back to a boil. Add egg noodles and cook according to package directions, about 6-8 minutes, until tender. Tip: Don't overcook the noodles—they'll continue to soften in the hot broth.
8. Reduce heat to low. Return shredded chicken to the pot.
9. Stir in parsley, dill, and lemon juice. Cook 1 minute more. Tip: Herbs and lemon go in at the end to keep their bright flavor.
10. Taste and adjust salt and pepper if needed. Serve hot.

Nothing beats a bowl of this soup on a chilly evening—the celery’s subtle crunch, the silky broth, and that pop of dill and lemon keep every spoonful interesting. Try it with crusty bread for dunking, or toss in a handful of spinach at the end for extra greens.

Spicy Celery and Tomato Soup

Not your average tomato soup—this one has crunch and heat from celery and chili, with bright basil to finish. It's zesty, quick, and built for a cold night or a lazy lunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 2 tbsp olive oil
• 1 medium onion, diced
• a couple of celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• a handful of fresh basil leaves (about 1/4 cup), plus more for garnish

Pantry

• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups vegetable or chicken broth
• 1 tsp red chili flakes (or less if you're sensitive)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and celery, cook until softened, about 5 minutes. Tip: Let them sweat without browning for a sweeter, more mellow base.
2. Stir in minced garlic and red chili flakes; cook for 30 seconds until fragrant. Tip: Don't skip this step—it wakes up the chili and garlic without burning.
3. Pour in the can of fire-roasted tomatoes and the broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
4. Remove from heat. Add the handful of fresh basil leaves. Use an immersion blender to puree the soup until smooth (or leave it chunky if you prefer texture). Tip: For a super silky result, blend in a countertop blender in batches—cover the lid with a towel to prevent splatters.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir well. Tip: Taste and adjust—if you like more heat, add another pinch of chili flakes; if it's too thick, splash in extra broth.
6. Ladle into bowls. Garnish with fresh basil leaves and a drizzle of olive oil or a swirl of Greek yogurt.

Garnish with a swirl of Greek yogurt or coconut cream for a creamy contrast. The celery gives a subtle crunch even after blending, while the chili sneaks up on you. Serve with crusty bread for dipping—this soup begs to be sopped up.

Thai Celery Coconut Soup

Think of this as the soup that wakes up your taste buds. Thai Celery Coconut Soup is your new weeknight hero—bright, creamy, and ridiculously easy. Trust me, celery has never been this exciting.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 stalk lemongrass, smashed and cut into 2-inch pieces
• 1 thumb-sized piece of ginger, peeled and thinly sliced
• 4 cups vegetable broth (or chicken broth)
• 4 celery stalks, sliced into thin half-moons (plus a few pale inner leaves for garnish)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons fish sauce (or soy sauce for vegan)
• 1 tablespoon fresh lime juice
• Salt and white pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat 2 tablespoons coconut oil in a large pot over medium heat. Add diced onion and cook, stirring, until soft and translucent, about 3 minutes.
2. Add minced garlic, smashed lemongrass pieces, and sliced ginger. Cook 1 minute until fragrant — do not let garlic burn. Tip: Smashing the lemongrass releases its essential oils for maximum flavor.
3. Pour in 4 cups vegetable broth and bring to a boil. Add sliced celery, reduce heat to medium-low, and simmer 8 minutes until celery is tender but still has a slight crunch.
4. Remove the lemongrass pieces with tongs or a slotted spoon — they're too woody to eat. Optional: blend a cup of the soup for a thicker texture.
5. Reduce heat to low. Stir in the can of full-fat coconut milk and 2 tablespoons fish sauce. Heat gently for 2 minutes; do not boil or the coconut milk may separate. Tip: Low heat keeps the soup creamy and smooth.
6. Remove from heat. Stir in 1 tablespoon fresh lime juice. Taste and adjust with salt and white pepper — white pepper adds a gentle heat without black specks. Tip: Add salt sparingly if fish sauce already brings saltiness.
7. Ladle into bowls. Garnish with fresh cilantro leaves and a few celery leaves for pop of color and herbal flavor. Serve immediately.

Zesty from the lime, creamy from the coconut, and with that subtle ginger-lemongrass kick — every spoonful is a balance of bright and rich. Try serving it with crusty bread for dunking, or over jasmine rice to make it a hearty meal.

Celery and Mushroom Cream Soup

Ever had a soup that feels like a warm hug? This celery and mushroom cream soup is that—but with a boozy kick from white wine. It's rich, velvety, and ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups sliced celery (about 1 bunch)
• 8 oz mushrooms, sliced
• 1/2 cup dry white wine
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and black pepper to taste

Instructions

1. Melt 2 tablespoons butter in a large pot over medium heat. Add onion and garlic; cook 3 minutes until softened.
2. Toss in celery and mushrooms. Cook 5–7 minutes, stirring occasionally, until vegetables are tender and mushrooms release their liquid—don't rush this step for deeper flavor.
3. Pour in 1/2 cup white wine. Let it bubble and reduce for 2 minutes, scraping up any browned bits.
4. Add 3 cups broth. Bring to a boil, then reduce heat and simmer 10 minutes until celery is very tender.
5. Use an immersion blender to puree the soup until smooth—or blend in batches in a regular blender (remove center cap to let steam escape).
6. Stir in 1 cup heavy cream. Warm over low heat for 2 minutes—don't boil or it may curdle. Season with salt and pepper to taste.
7. Ladle into bowls. For extra texture, reserve a few sautéed mushroom slices to garnish.

Ooh, this soup is silky and earthy with a hint of wine. Serve it with crusty bread for dipping, or top with crispy fried shallots for crunch.

Roasted Celery and Garlic Soup

Celery gets its moment to shine in this silky, roasted soup that’s pure comfort. Roasting brings out the natural sweetness, while garlic adds a mellow, nutty depth. This is the soup you didn’t know you needed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 large bunch of celery (about 8-10 stalks)
• 2 heads of garlic
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream (or canned coconut milk for dairy-free)
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Cut the celery into 2-inch chunks, including any leaves. Toss with 2 tablespoons olive oil and a pinch of salt. Spread in a single layer on the baking sheet.
3. Slice the top quarter off each head of garlic to expose the cloves. Drizzle with the remaining 1 tablespoon olive oil, then wrap each head tightly in foil. Place on the baking sheet with the celery.
4. Roast for 30-35 minutes, until the celery is tender and lightly browned, and the garlic is soft and golden. Let the garlic cool slightly, then squeeze the cloves from the skins into a small bowl.
5. While the veggies roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes.
6. Add the roasted celery and the squeezed garlic cloves to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors.
7. Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer in batches to a blender—be careful with hot liquid!
8. Stir in the heavy cream, then season with salt and pepper to taste. Heat through over low heat, but do not boil. Adjust consistency with extra broth if needed.

Use a swirl of cream and a sprinkle of celery leaves or fresh thyme to finish. The texture is velvety, with a deep, savory-sweet flavor that’ll have you going back for seconds. Serve with crusty bread for dipping.

Celery and Lentil Soup

Ditch the bland soup routine. This celery and lentil soup is a flavor bomb—earthy red lentils, mellow cumin, and sweet carrots, all simmered into a velvety bowl of comfort. Ready in under an hour, it's your new weeknight hero.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 4 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• Juice of half a lemon
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, celery, and carrots.
3. Sauté until softened, about 5-7 minutes.
4. Add minced garlic and cumin; cook 1 minute until fragrant.
5. Pour in rinsed lentils and vegetable broth.
6. Bring soup to a boil.
7. Reduce heat to low, cover, and simmer 20 minutes until lentils are tender.
8. Puree soup with an immersion blender until smooth (or leave chunky if preferred).
9. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.

One spoonful of this soup and you'll never look at celery the same way again. Top with a dollop of yogurt and a sprinkle of cumin seeds for extra crunch. It's the ultimate healthy hug in a bowl.

Celery and Shrimp Soup

You crave something light yet punchy? This Celery and Shrimp Soup delivers—gingery, savory, and done in 20 minutes. It’s the perfect reset button after heavy meals.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Produce & Aromatics

• 4 celery stalks, sliced thin (about 2 cups)
• 1 thumb-sized piece ginger, peeled and sliced into matchsticks
• 2 cloves garlic, minced
• 2 green onions, sliced (white and green parts separated)

Protein & Broth

• 1 lb raw shrimp, peeled and deveined (tails optional)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup water
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil

Instructions

1. Heat a splash of oil in a large pot over medium-high. Sauté the white parts of green onions, ginger, and garlic for 1 minute until fragrant—don’t let them brown.
2. Add sliced celery and cook for 2 minutes, stirring. Tip: For extra flavor, let the celery get a little color on the edges.
3. Pour in broth, water, and soy sauce. Bring to a boil, then reduce heat to medium-low and simmer for 8 minutes, or until celery is tender but still has a slight crunch.
4. While the soup simmers, pat shrimp dry with paper towels. This helps them sear instead of steam.
5. Stir in shrimp and sesame oil. Cook for 2–3 minutes, until shrimp are pink and opaque. Tip: Shrimp cook fast; remove from heat the moment they curl to avoid rubbery texture.
6. Ladle into bowls and top with reserved green onion greens. Taste and add a pinch of salt or extra soy sauce if needed—but remember, soy sauce adds salt already.

You’ll love the clean broth with pops of ginger and sweet shrimp. The celery stays slightly crunchy, balancing the savory soy. Serve with a side of steamed rice or a crusty baguette to soak up every drop.

Celery and White Bean Soup

Ever feel like a bowl of soup is just what you need? This celery and white bean soup is rustic, hearty, and packed with flavor—rosemary and lemon brighten every spoonful. It's the kind of soup that makes you feel good.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 celery stalks, sliced (about 1 cup)
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 lemon (zest and juice)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and celery until softened, about 5 minutes. Tip: don't rush this step—it builds the base flavor.
2. Add garlic and rosemary, cook for 1 minute until fragrant.
3. Stir in the cannellini beans and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes to meld flavors.
4. Use an immersion blender to partially blend the soup until creamy but still chunky. Tip: blend about half for texture; leave some beans whole.
5. Stir in lemon zest and juice. Season with salt and pepper to taste.
6. Serve hot, with a drizzle of olive oil and extra rosemary if desired.

Expect a velvety, comforting soup with bright citrus notes from the lemon. The celery gives it a subtle crunch even after blending. Enjoy it with crusty bread for dipping—it’s a complete meal in a bowl.

Celery and Fennel Soup

Make your weeknight soup game legendary. This Celery and Fennel Soup is silky, fragrant, and ready in under an hour. Trust me, you'll want to spoon it straight from the pot.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 2 tablespoons butter (or olive oil for dairy-free)
• 1 medium leek (white and light green parts only), sliced and rinsed well
• 1 large fennel bulb, chopped (fronds reserved for garnish)
• 4 celery stalks, chopped
• 1 small Yukon Gold potato, peeled and diced
• 4 cups vegetable or chicken broth
• ½ cup heavy cream (or full-fat coconut milk)
• ¼ cup fresh dill, chopped
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a large pot over medium heat. Add the leek, fennel, and celery. Cook, stirring occasionally, for 8–10 minutes until softened but not browned. (Tip: Sweat the veggies gently—they'll release sweetness without bitterness.)
2. Stir in the potato and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the potato is fork-tender. (Tip: Taste the broth at this point—it should be well-seasoned; add a pinch of salt if needed.)
3. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. (Or carefully transfer to a blender in batches.) (Tip: For the silkiest texture, blend on high for a full 30 seconds.)
4. Return the soup to low heat. Stir in the heavy cream and most of the dill (reserve a pinch for garnish). Warm through for 2 minutes—don't let it boil. (Tip: A squeeze of lemon at this stage brightens the flavors, but it's optional.)
5. Season with salt and pepper to taste. Ladle into bowls, garnish with reserved fennel fronds and a sprinkle of dill, and serve hot.

A velvety finish with a whisper of anise from the fennel and a grassy pop from the dill makes this soup feel both elegant and easy. It pairs beautifully with crusty bread for dipping or a crisp green salad on the side.

Conclusion

Keep your soup game vibrant with these 12 celery-infused recipes, perfect for cozy nights or meal prep. Try one, then leave a comment with your favorite, and share this article on Pinterest to inspire others. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.